Veggie Egg Muffins
Grab-and-go egg cups with spinach, peppers, and cheese. Bake a dozen on Sunday.
- Time
- 30 min
- Serves
- 6
- Ingredients
- 8
- Steps
- 6
Ingredients
Tick things off as you go. Amounts scale with servings.
Method
- Heat the oven to 350 F. Grease a 12-cup muffin pan well.
- Whisk the eggs, milk, salt, and pepper in a large bowl.
- Divide the spinach, pepper, green onions, and cheese between the cups.
- Pour the egg mixture over the top, filling each cup about three-quarters full.
- Bake for 18 to 22 minutes, until set in the center.
- Cool for 5 minutes, then run a knife around the edges to lift them out.
These are handy when you need breakfast in one hand and your keys in the other. Two muffins with fruit make a filling plate.
Swaps: try mushrooms, tomatoes, feta, or leftover roasted vegetables. Skip the cheese for a dairy-free version.
Store in the fridge for up to 4 days. To freeze, wrap each one and keep for up to 2 months. Reheat in the microwave for 30 to 45 seconds.
More like this
- Breakfast10 minOvernight Oats, Three Ways
One simple base, three flavors. Stir it together at night and grab it in the morning.
- Lunch45 minEveryday Lentil Soup
A cozy, budget-friendly pot of brown lentils, carrots, and tomatoes. Great for batch cooking.
- Breakfast8 minPre-Run Banana Oatmeal
Light, easy-to-digest oats with banana and honey. Eat it 60 to 90 minutes before an easy run.
